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Chicken Thighs with Stewed Tomatoes and Spinach


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Chicken Thighs with Stewed Tomatoes and Spinach

Chicken Thighs with Stewed Tomatoes and Spinach
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
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total prep
Chicken thighs are inexpensive, easy to cook and, most importantly, the tastiest part of the bird. This saucy dish pairs well with rice, polenta, or couscous.

Ingredients

Directions

  • Pat chicken dry and sprinkle with 1 teaspoon salt and ¾ teaspoon pepper.
  • Heat oil in a 12-inch heavy skillet over medium high heat until it shimmers. Brown chicken, skin side down, until golden, about 6 minutes. Transfer chicken to a plate.
  • Add wine to skillet, scraping up any browned bits, and boil until wine is reduced by half, about 1 minute. Add stewed tomatoes and bring to a boil. Nestle chicken in tomatoes and cover skillet. Cook until chicken is cooked through, about 20 minutes.
  • Transfer chicken to a serving platter. Stir spinach into tomatoes in skillet and simmer until wilted. Spoon over chicken and serve.

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